Photo of Chicken and cheese burritos by WW

Chicken and cheese burritos

7
5
5
SmartPoints® value per serving
Total Time
35 min
Prep
20 min
Cook
10 min
Serves
6
Difficulty
Easy
Cheesy Mexican food gets a delicious makeover with the addition of goat cheese and fresh crunchy vegetables. Smoked paprika is the star ingredient in this burrito because it gives the chicken an extra dimension of smoky flavor without adding heat and is an easy way to create complexity. You can find it on the spice aisle at your supermarket. Either arugula or mixed gourmet greens would make a good substitute for the spinach. Chockfull with tons of veggies and beans these burritos are filling enough to serve as a light meal. For heartier fair, serve with a side of fresh fruit.

Ingredients

Paprika

1 tsp, smoked variety

Ground cumin

1 tsp

Table salt

¾ tsp

Black pepper

¼ tsp, freshly ground

Uncooked boneless skinless chicken breast

1 pound(s), thin cutlets

Cooking spray

2 spray(s)

Canned black beans

15 oz, rinsed and drained

Salsa verde

1 cup(s)

Cilantro

¼ cup(s), fresh, chopped

Flour tortilla(s)

3 large, 10-inches each

Fresh baby spinach

2 cup(s), loosely packed

Reduced-fat goat cheese

6 Tbsp, crumbled

Shredded red cabbage

1 cup(s)

Instructions

  1. In a cup or small bowl, combine paprika, cumin, salt and pepper; spread evenly over chicken. Coat both sides of chicken with cooking spray.
  2. Off heat, coat a large grill pan or outdoor grill with cooking spray. Preheat to medium-high heat.
  3. Grill chicken, flipping once, until cooked through, 4–5 minutes per side. Transfer to cutting board; cover loosely with foil and let stand 5 minutes.
  4. Meanwhile, combine beans and 1/3 c salsa in microwavable mixing bowl; cover with wax paper. Microwave on High until beans are hot, about 2 minutes and then stir in cilantro. Warm tortillas according to package directions.
  5. Cut chicken into strips. Put 1 tortilla on a work surface and place 2/3 c spinach down center; top with 2 Tbsp cheese, 1/2 c bean mixture, 1 c chicken and 1/3 c cabbage. Fold short sides over filling, then roll up jelly-roll style to enclose filling. Repeat with remaining ingredients; cut each burrito crosswise in half and serve with remaining salsa.
  6. Serving size: 1/2 burrito and generous 1 Tbsp salsa